Turkish-Spiced Lentil & Walnut Stuffed Delicata Squash with Pomegranate-Tahini Glaze

Name: Turkish-Spiced Lentil & Walnut Stuffed Delicata Squash with Pomegranate-Tahini Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Ingredients: 1 whole delicata squash; 0.75 cup cooked brown lentils; 0.25 cup walnuts; 0.25 cup red onion; 3 whole dried apricots; 0.5 tsp ground cumin; 0.25 tsp ground cinnamon; 2 tbsp fresh parsley; 1 tbsp pomegranate molasses; 2 tbsp tahini; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tsp olive oil; 2 cups fresh arugula; 2 tbsp pomegranate seeds; to taste pinch sea salt; to taste pinch black pepper

Prep 15 min · Cook 35 min · Serves 1 · medium

Vegan

Roasted delicata squash halves filled with a warm, nutty lentil-walnut mixture seasoned with cumin and cinnamon, drizzled with tart pomegranate molasses and creamy tahini. Served with a bright arugula salad dressed in lemon-olive oil vinaigrette.

Ingredients

1 whole delicata squash
0.75 cup cooked brown lentils
0.25 cup walnuts
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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